Cut the cauliflower into small bite-sized florets resembling macaroni. Steam or boil for 5 minutes until just tender. Drain well and pat completely dry with paper towels.

In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Add the diced onion during the last 3-4 minutes. Cook until beef is fully browned and onion is softened. Drain excess grease, leaving about 1 tablespoon.

Reduce heat to low. Add butter to the skillet with the beef and let it melt. Stir in the softened cream cheese until smooth and creamy.

Pour in the heavy cream gradually, stirring constantly. Add the cheddar cheese in batches, letting each handful melt completely before adding more.

Season the cheese sauce with smoked paprika, garlic powder, salt, and black pepper to taste. Stir until smooth.

Add the prepared cauliflower to the skillet. Toss gently to coat everything evenly with the cheese sauce. Simmer for 2-3 minutes to allow cauliflower to absorb flavors.

Transfer to serving dish. Top with crushed pork rinds and garnish with fresh parsley. Serve immediately while hot and creamy.